Ginger-Pecan Scones - cooking recipe

Ingredients

3 cups all-purpose flour
2/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
12 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 1/3 cups pecan halves, toasted, chopped
1/2 cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces)
1 cup buttermilk
1 1/2 tablespoons buttermilk
1 1/2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract

Preparation

Preheat oven to 425\u00b0F; line large baking sheet with parchment.
Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.
Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger.
Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.
Form well in center of dry ingredients.
Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface.
Knead just until dough comes together; divide in half.
Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet.
Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes.
Cool scones on sheet on rack.